Caramel Apple Cupcakes filled with Caramel Apple Jam and topped with Caramel Swiss Meringue Buttercream

Halloween is all over the stores especially in the baking aisle. It was one of my favorite Holidays growing up; I mean who doesn't like free candy??!! And with Halloween on the horizon, I've thinking about caramel apples. You know what that means- time to create a cupcake inspired by my cravings.

When walking through the baking aisle today, I couldn't resist picking up limited edition caramel apple cake mix. Its fairly easy to adjust for high altitude, just add some extra flour.

And keeping with my jam/cupcake theme on High Altitude Cupcakes recently, I thought I'd try my hand at Caramel Apple Jam. The recipe called for applesauce, so why not take the opportunity to make my own?

Homemade applesauce is surprisingly easy to make. Its just peeled, cored, chopped apples boiled and pureed. Easy-peasy! Whew.

The applesauce also made it into the cupcake batter in leu of some oil. That makes these healthy, right? Nice try.



Caramel Apple Cupcakes
preheat oven to 350 degrees

1 box of Caramel Apple Cake mix
1/4 cup flour
1 cup water
3 eggs
1/4 cup unsweetened applesauce
1/4 cup vegetable oil

1. Add cake mix and flour in mixer and stir until incorporated.
2. Add all other ingredients and mix on low for 30 seconds.
3. Increase speed to medium and mix for an additional 1 minute or until just mixed together. (do not over mix)

Fill liners to half full. Bake for 15 minutes or until tester comes out clean. Set aside to cool.

Homemade Applesauce
4 apples, cored, peeled, and diced
3/4 cup water
1/2 tsp vanilla bean paste or to taste

1. Bring water and apples to a boil.
2. Cover with lid and continue to boil for 5-10 minutes or until apple is tender.
3. Ladle apples into food processor adding as much liquid from the pot as desired and puree.

This made 2 3/4 cups of unsweetened applesauce of which 2 1/2 went into the jam and 1/2 went into the cupcake. If desired, store in refrigerator for 1-2 weeks.

Caramel Apple Jam
adapted from Hitchhikingtoheaven.com

2 1/2 cups unsweetened applesauce

1 3/4 cups sugar

1/4 cup water

1/2 tbsp lemon juice

1 tbsp vanilla bean paste

1/2 tsp sea salt

1 1/2 tbsp dark rum

1. In a small bowl mix salt and 3/4 cup sugar. Set aside.
2. In saucepan, combine 1 cup of the sugar, the water, and the lemon juice. Bring to a boil until it is golden brown.
3. Stir in the applesauce, sugar/salt mixture, and vanilla.
4. Bring to boil. Stir frequently and cook until the spoon briefly leaves a clear track on the bottom of the pan.
5. Remove from heat, stir in rum.
6. Process in canning bath or ladle into freezer jam containers.

Core cupcakes and add a spoonful of jam.

Caramel Swiss Meringue Buttercream Frosting
adapted from Baked Perfection

1 cup plus 2 tbsp sugar
1/4 cup water
1/4 cup heavy cream
1/4 tsp salt
3 sticks unsalted butter, softened
4 large egg whites
1 tbsp vanilla bean paste

1. Place 1/2 cup and 2 tbsp of sugar with water in pan. Bring to boil.
2. Continue to boil until it is golden brown to dark amber.
3. Remove from heat and carefully add cream, salt and vanilla. Cool completely.
4. Whisk 1/2 cup sugar and egg whites in mixer bowl over a double-broiler until it is 150 degrees.
5. Transfer to mixer and whip for 5 minutes on medium or until stiff glossy peaks form.
6. Switch to paddle attachment and increase to medium-high speed. Add butter 1 tbsp at a time and mix until smooth.
7. Reduce to low and add cooled caramel.

Pipe onto cupcakes, add sprinkles if desired.